Tortizza

If I’ve learned one thing in my three weeks as an editorial intern at Food Network Magazine, it’s that being a successful food magazine editor demands an incredibly high level of creativity. When writing a publication that reaches over 5 million people per issue, you have to be exact, engaging, and original or you will lose readers’ interest. I’ve been blown away by the talent and creativity of the editors I work with, and I’m pushed to step my own game up as a primarily research-focused intern.

For example, I wouldn’t title a blog post “tortizza” if not to prove a point, because that business is undoubtedly old news. Go Google “tortizza” right now–I guarantee there will be thousands of results from mediocre blogs (no, I’m not calling my blog mediocre…) and food sites. Maybe I would instead look for a new base to build a pizza on, or call the post something unpretentious like “tortilla pizza with fresh mozzarella,” or maybe I’d do a round-up of three tortizzas with distinctly unique toppings. When it comes down to it, almost everything has been done before, so it’s the editor’s job to make something new out of something old…

…Unless it’s the weekend, and you’re not working, and all you want to eat is a tortizza. Or at least, you want to make something delicious with the whole wheat tortilla, jar of pasta sauce, and fresh mozzarella hand-stretched by your neighborhood Italian gorcer (or purchased from your local supermarket). Maybe you want to sauté a little garlic in olive oil, add the pasta sauce to combine the flavors, and spread it on a tortilla that you’ve pre-crisped up in the oven. Maybe you want top it with the sliced mozzarella, halved cherry tomatoes, a drizzle of oil, salt and pepper, and broil it in the oven until the cheese begins to melt, and then top it with fresh herbs like basil or chives.

Because if you’re anything like me, that’s exactly what you want to eat on a Friday night. Throw in a local brew and we’ll call it a day. Let’s save top-notch editorial skills and creativity for the other six days of the week…

Comments

  1. David says:

    Oh. My. God. I want this right now. But I’m already in my bathrobe and not about to get dressed and go shopping, so leftover beans and rice it is. My favorite thing to eat in the whole wide world is caprese salad, and I am so going to make this variation on that theme tomorrow. Thank you!

  2. […] I step into the kitchen, I like to step out of the box. It’s easy to whip up simple salads, tortizzas, or veggie-laden pasta dishes every night for dinner, but there are days I just don’t feel […]

  3. […] (All my built up shame has been swept away, finally. Yes.) Make a caprese sandwich or perhaps a tortizza, like I did with this […]

  4. […] the revered and detested eggplant that fateful fall afternoon. Yeah, probably another tortizza or some strange mash-up of whatever edible produce I managed to summon from the non-existent depths […]

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